Equipment
* optional
Ingredients
For the Bolognese Sauce
- 30 g butter, unsalted
- 60 ml olive oil
- 50 g pancetta, cubed
- 100 g onion, finely chopped
- 75 g celery, finely chopped
- 75 g carrot, finely chopped
- 400 g ground beef
- 11 g tomato paste
- 250 ml red wine
- 1 bay leaf
- 300 ml beef stock
- nutmeg, freshly grated, to taste
- salt, to taste
- black pepper, freshly ground, to taste
For the Cheese Sauce
- 35 g butter
- 30 g flour
- 350 ml milk
- 75 g gruyère, grated
Other Ingredients
- 400 g penne pasta
- 75 g parmesan, finely grated
- salt, to taste
- black pepper, freshly ground, to taste
Nutrition (per serving)
Method
Melt the butter and olive oil in a heavy-based saucepan over medium heat. Add the pancetta and cook, stirring occasionally, for 2-3 minutes, or until lightly browned and crispy. Stir frequently to prevent burning.
Add the chopped onion to the saucepan and cook for 5-7 minutes, stirring frequently, until softened and translucent. The onions should be golden but not browned.
Add the chopped celery and carrot to the saucepan and cook for 5 minutes, stirring frequently. The vegetables should soften slightly but still retain some shape.
Add the ground beef to the saucepan. Using a spoon, break up the meat into small pieces and cook until browned, stirring frequently. Ensure there are no pink parts.
Stir in the tomato paste and cook for 1 minute, stirring constantly. This will help to deepen the flavor of the tomato paste.
Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the bay leaf. Simmer for 2-3 minutes to reduce the wine slightly.
Gradually add the beef stock, allowing the liquid to absorb between additions. Season generously with nutmeg, salt, and freshly ground black pepper to taste. The sauce should have a rich, savory flavor.
Reduce the heat to low, cover the saucepan, and simmer for at least 1 hour, or longer for a richer, more flavorful sauce. Stir occasionally to prevent sticking. Taste and adjust seasoning as needed.
While the Bolognese sauce simmers, prepare the cheese sauce: In a separate saucepan over low heat, melt the butter. Add the flour and cook, stirring constantly, until the mixture is lightly golden and forms a roux (about 2 minutes).
Gradually whisk in the milk until the mixture is smooth. Continue whisking constantly to prevent lumps from forming. Bring the sauce to a gentle boil, then reduce the heat and simmer for 5 minutes, stirring continuously, until thickened.
Remove the cheese sauce from the heat and season with salt and pepper to taste. Stir in the grated Gruyère cheese until melted and smooth.
Preheat the oven to 200°C (180°C Fan / 350°F / Gas Mark 6).
Cook the penne pasta in a large pot of salted boiling water according to the package directions, but cook for 2 minutes less than the recommended time, until al dente.
Drain the cooked penne pasta well. In the gratin dish, combine the drained penne with the Bolognese sauce. Stir gently to combine.
Pour the cheese sauce over the pasta and Bolognese mixture in the gratin dish. Sprinkle with the grated Parmesan cheese.
Bake in the preheated oven for 25 minutes, or until the top is golden brown and the sauce is bubbling. The cheese should be melted and lightly browned.
Remove from the oven and let rest for a few minutes before serving. Serve hot, garnished with a sprinkle of fresh parsley if desired.
Chef's Notes
- Use good quality ingredients. Freshly grated cheese will have a better flavor than pre-grated. High-quality canned tomatoes make a world of difference.
- For the richest flavor in the Bolognese, use a combination of ground beef and ground pork.
- Do not overcook the pasta, it continues to cook during baking. Cook al dente.
- If you want to prepare ahead, make the sauce and the cheese sauce separately, cool, cover, and refrigerate. Assemble the bake just before baking.
Storage
Refrigerator: 3 days — Store in an airtight container in the refrigerator.
Freezer: 2 months — Freeze in an airtight container. Thaw completely before reheating.
Reheating: Reheat in a preheated oven at 175°C (350°F) or in the microwave until heated through.
